Slow Cooker Jambalaya is a hearty, flavorful dish packed with tender chicken, spicy sausage, and hearty rice all simmered together with bold spices and a touch of Cajun heat. It’s a one-pot meal that fills your kitchen with the rich aromas of onion, bell pepper, celery, and tomatoes slowly cooking all day.
I love making this jambalaya when I want something warm and comforting but don’t want to spend a lot of time in the kitchen. Just toss all your ingredients into the slow cooker in the morning, and by dinner, you have this amazing mix of flavors waiting for you. The best part is the rice soaks up all those spices and juices, making every bite super tasty.
I like to serve it with a simple green salad or crusty bread to mop up all the delicious sauce. It’s great for family dinners or when friends come over because it’s easy, filling, and everyone always asks for seconds. It’s like having a little taste of the South right at your table without the fuss.
Key Ingredients & Substitutions
Shrimp: Fresh or frozen shrimp work well. If you prefer, you can swap shrimp for cooked chicken or omit for a sausage and veggie version.
Smoked Sausage: Andouille sausage is traditional, giving great smoky flavor. Kielbasa or chorizo are tasty alternatives if you want something different.
Rice: Long-grain white rice is best here because it cooks evenly in the slow cooker. Avoid quick-cook or instant rice, which may get mushy.
Vegetables: The classic trio—onion, bell pepper, and celery—are a must for that authentic jambalaya base. You can add more veggies like okra or tomatoes for extra texture.
Spices: Cajun seasoning is the heart of the flavor. Feel free to adjust the amount or add more paprika or cayenne if you like heat.
How Can I Prevent the Rice from Getting Mushy in Slow Cooker Jambalaya?
Rice cooking in a slow cooker can easily turn mushy if not careful. Here’s how I keep a perfect texture:
- Use long-grain white rice—it’s less sticky and better suited for slow cooking.
- Measure the liquid carefully. Too much broth makes the rice soggy.
- Add rice at the start of cooking so it simmers slowly and absorbs flavors.
- Add shrimp toward the end, around 20 minutes before serving, so they don’t overcook.
- Check rice texture near the end. If it’s done but still too wet, cook uncovered for a bit to let extra liquid evaporate.
Equipment You’ll Need
- Slow cooker – the star of the recipe; it cooks everything evenly all day without you watching.
- Skillet or frying pan – to brown the sausage and sauté the veggies for extra flavor before adding to the slow cooker.
- Cutting board and sharp knife – for chopping veggies and slicing the sausage easily and safely.
- Measuring cups and spoons – to get the right amounts of rice, broth, and spices every time.
- Wooden spoon or heatproof spatula – great for stirring ingredients without scratching your cookware.
Flavor Variations & Add-Ins
- Swap shrimp for cooked chicken or turkey if you prefer a milder protein.
- Add diced okra or frozen green peas to boost veggies and add texture.
- Use smoked gouda or cheddar cheese sprinkled on top just before serving for a creamy twist.
- Increase the Cajun seasoning or add cayenne pepper if you like more heat and bold spice.
How to Make Slow Cooker Jambalaya
Ingredients You’ll Need:
For The Main Dish:
- 1 lb (450g) raw shrimp, peeled and deveined
- 1 lb (450g) smoked sausage (such as Andouille), sliced into rounds
- 1 cup long-grain white rice, rinsed
- 1 medium onion, finely chopped
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 1 can (14.5 oz) diced tomatoes with juice
- 2 ½ cups chicken broth
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp Cajun seasoning (adjust for spice level)
- ½ tsp black pepper
- 1 tsp salt (adjust to taste)
- 2 tbsp olive oil or vegetable oil
- 2 green onions, sliced for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prep plus slow cooking time. Cook on low for 4 to 6 hours or on high for 2 to 3 hours. Add shrimp during the last 20 minutes, making dinner ready with minimal active time.
Step-by-Step Instructions:
1. Brown the Sausage:
Heat 1 tablespoon of oil in a skillet over medium heat. Add the sliced sausage and cook for about 5 minutes until browned. Transfer to a plate and set aside.
2. Sauté the Veggies:
In the same skillet, add the remaining oil. Cook the onion, bell pepper, celery, and garlic until they soften, about 4-5 minutes. This boosts the flavor before slow cooking.
3. Combine Ingredients in Slow Cooker:
Transfer the browned sausage and sautéed vegetables to the slow cooker. Add the rinsed rice, diced tomatoes with their juice, chicken broth, smoked paprika, thyme, oregano, Cajun seasoning, salt, and black pepper. Stir to mix everything well.
4. Slow Cook the Jambalaya:
Cover the slow cooker and cook on low for 4 to 6 hours or on high for 2 to 3 hours. Check for tender rice towards the end of cooking time.
5. Add Shrimp and Finish Cooking:
About 20 minutes before serving, stir in the shrimp. Cover and cook until the shrimp turn pink and are cooked through, roughly 15-20 minutes.
6. Serve and Enjoy:
Taste the jambalaya and adjust seasoning if you like. Serve hot, sprinkled with sliced green onions. Optional: add crusty bread on the side for a complete meal.
Can I Use Frozen Shrimp in Slow Cooker Jambalaya?
Yes, you can! Just make sure to thaw the shrimp completely before adding them to the slow cooker. Thaw overnight in the fridge or quickly in cold water, then pat dry to avoid extra moisture.
Can I Make Slow Cooker Jambalaya Without Sausage?
Absolutely! You can skip the sausage and add extra vegetables or chicken instead. The dish will still be flavorful with the spices and veggies.
How Do I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally for even heating.
Can I Prepare This Recipe Ahead of Time?
Yes! You can prep all the ingredients and store them in the slow cooker pot the night before. In the morning, just start cooking. For best texture, add the shrimp during the last 20 minutes of cooking.